Greek Eggplant Fries

Recipe Source

Greek Eggplant Fries

Greek Eggplant Fries

Aug 19, 2016Recipes, Summer

This continued heat is difficult for most veggies, even tomatoes. Luckily, eggplant really thrives in the hot, humid, dog-days of late summer and we have much to choose from. So, why not choose to cook them in a bit of a different way; eggplant fries. These are so yummy, even the kids will be asking for more.


Nonstick cooking spray
3 ounces feta cheese, crumbled
1 5.3 ounce container plain Greek yogurt
2 tablespoons finely chopped fresh oregano
2 tablespoons water
1 tablespoon lemon juice
1 large eggplant (1 1/2 pounds), peeled if desired
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup all-purpose flour
3 eggs, lightly beaten
2 cups panko bread crumbs
2/3 cup grated Parmesan cheese
3/4 cup purchased olive tapenade or bruschetta topper (optional)


  1. Preheat oven to 450 degrees F. Lightly coat 2 large baking sheets with cooking spray; set aside. In a small bowl combine crumbled feta, plain Greek yogurt, oregano, water, and lemon juice.
  2. Cut the eggplant into 3- to 4-inch 1/2-inch wide sticks. Sprinkle with 1/2 teaspoon of the salt and the pepper. Let stand 10 minutes. Blot dry with paper towels.
  3. In a shallow dish combine flour and remaining 1 teaspoon salt. Place the eggs in another dish. In a third dish combine the panko and Parmesan.
  4. Working in batches, place eggplant sticks into flour, egg, then panko mixture; arrange on prepared baking sheets. Coat with nonstick cooking spray. Bake in batches for 15 minutes or until browned and crisp. Top with yogurt mixture and olive tapenade.